Parsnip soup

Yield: 1 servings

Measure Ingredient
6 tablespoons Butter
2 tablespoons Shallot;finely chopped
3 Carrot;chunked;med.
¾ pounds Parsnip;chunked
3 cups Chicken Broth
½ cup White Wine;dry
½ cup Cream;heavy
¼ cup Chives;chopped

In a 3 - 4 quart pan, melt 2 tablespoons butter over medium heat.

Add shallots and cook until translucent, stirring occasionally. Add carrots, parsnips and chicken broth. Bring to a boil and simmer until vegetables are easily mashed - about 15 minutes.

Process mixture in processor until smooth. Return to pan, add wine and cream. Heat until steaming. Dot soup with remaining butter and garnish with chives.

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